Egg Casserole
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Every time I pull this Egg Casserole from the oven golden and bubbling, the whole family can’t wait to dig in. The eggs are rich and fluffy from the sour cream, the cheddar melts into every layer, and the colorful peppers and broccoli keep it fresh and hearty all at once. It slices up beautifully and disappears fast.
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I make this for holiday brunches, potlucks, and meal prep because it feeds a crowd and it’s the kind of hearty breakfast everyone gets genuinely excited about. It’s easy to prep ahead the night before so the morning is completely stress-free, which is a massive win on busy holiday days. Store leftovers in the fridge for up to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Egg Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
With basic ingredients and simple steps, you’ll have a golden, cheesy casserole on the table in under an hour that’s sure to be a big hit at your spread.
Preheat Oven and Prep the Dish
Preheat the oven to 180ºC and spray your baking dish with cooking oil so nothing sticks and the bottom layer of vegetables gets a nice base to sit on.
A ceramic casserole dish is perfect here because it helps with even baking, and the casserole releases cleanly when you slice and serve, making cleanup super easy.
Mix the Egg Base
In a large mixing bowl, whisk together the eggs, sour cream, milk, 1½ cups of the shredded cheddar cheese, and a generous pinch of salt and black pepper until everything is smooth and well combined. You can use regular or sharp cheddar, depending on your preference.
Using a large bowl keeps ingredients from splashing on the sides, and a mixing bowl with a spout makes it easy to transfer the wet mixture straight over the veggies without any spills.
Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the green onions, green bell pepper, red bell pepper, and red onion, and cook for 5 to 7 minutes until softened, tossing them with a wooden spoon. Add the broccoli florets and cook for a couple more minutes until just tender.
A large nonstick skillet gives you plenty of space and even heat distribution so nothing burns while you’re getting those veggies perfectly softened, and keeps cleanup a breeze.
If you need more depth of flavor, you may add one or two minced garlic cloves after the onions have softened to build a savory base that makes the whole casserole taste more developed and complex.
If you want some leafy greens, feel free to stir in a handful of fresh spinach or frozen chopped spinach in the last minute of sautéing, cooking just until wilted.
Assemble and Bake
Spread the sautéed vegetables in an even layer across the bottom of the prepared casserole dish, then pour the egg mixture evenly over the top. Scatter the remaining ½ cup of shredded cheese across the surface and bake for 35 to 40 minutes.
Start checking at the 35-minute mark of bake time to make sure you don’t overbake. The egg bake is ready when the top is golden brown, the center is set, and no longer jiggles, and a knife inserted into the center comes out clean, with no wet egg clinging to it.
Rest and Serve
Once it comes out of the oven, let the casserole rest for a few minutes before slicing. This short rest helps everything firm up so your slices hold together cleanly on the plate. A wide spatula makes lifting clean slices a breeze without disturbing the layers underneath.
Serve warm and enjoy!
Egg casserole travels surprisingly well, which is part of why it’s such a popular choice for potlucks, holiday brunches, and family gatherings. Cover the entire dish tightly with aluminum foil or a silicone casserole lid.
To hold in the heat during transport, wrap the covered dish in a thick kitchen towel or place it inside an insulated casserole carrier to keep it warm on your way there.
Ingredients
- 8 eggs
- 1 cup sour cream
- ¼ cup milk
- 2 cups shredded cheddar cheese divided
- salt and pepper
- 1 tablespoon olive oil
- 4 green onions sliced
- ½ green bell pepper diced
- ½ red bell pepper diced
- ½ cup red onion diced
- 1 cup broccoli florets
Video
Instructions
- Preheat the oven to 180ºC. Spray a baking tray with cooking oil.
- Combine the eggs, sour cream, milk, 1½ cups of cheese, and salt and pepper in a large bowl.8 eggs, 1 cup sour cream, ¼ cup milk, 2 cups shredded cheddar cheese, salt and pepper
- Heat a large skillet to medium and add the olive oil. Add the green onions, peppers and red onion and cook for 5-7 minutes. Add the broccoli florets and cook for a couple more minutes.1 tablespoon olive oil, 4 green onions, ½ green bell pepper, ½ red bell pepper, ½ cup red onion, 1 cup broccoli florets
- Place the vegetables in an even layer in the baking dish and then pour the egg mixture over them. Scatter the remaining cheese and bake for 35-40 minutes or until golden brown. Remove from the oven and let the casserole rest for a few minutes, then serve and enjoy.
Notes
Nutrition
How to Store Leftovers
Once the casserole has cooled completely, transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap and refrigerate for up to 4 days. To reheat, pop a slice in the microwave for about a minute or warm it in the oven at 160ºC until heated through.
For longer storage, freeze individual slices by wrapping each one in plastic wrap and then placing them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating so the texture stays as close to fresh as possible.
What to Serve With Egg Casserole
It pairs beautifully with simple sides that complement without overpowering, like fresh fruit salad, sliced avocado, or a simple green salad with a light vinaigrette. An English muffin on the side is another classic pairing that’s perfect for an easy breakfast.
Toasted sourdough, a warm, crusty bread, or even gluten-free bread cubes if you’re keeping things gluten-free, are also a great match for soaking up any cheesy bits left on the plate. If you want something heartier, a plate of vegetarian sausage rounds things out really well.
For Christmas mornings, holiday brunches, or bigger spreads, pair it with roasted potatoes, hash brown potatoes, or cubed sweet potatoes for something a little more filling. Sautéed mushrooms or any other vegetables you love work beautifully on the side, too.
A pitcher of fresh orange juice or a hot pot of coffee rounds everything out perfectly, and a bottle of hot sauce on the table is always a welcome addition for anyone who likes a little heat.
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This not vegan…. there’s no milk, cream or cheese in a vegan diet.
You’re right, it isn’t vegan, it’s a vegetarian casserole, vegans wouldn’t eat eggs either. It looks like you’ve mistaken this recipe for a vegan casserole, sorry for any confusion.